Taste of Ireland Cupcakes

I apologize for posting the recipe for these yummy cupcakes the day after St. Patrick's Day. Mighty anticlimactic, eh? You certainly don't need to wait for an Irish holiday to celebrated with these lovely little chocolate gems, however.

I made them early in the week for a lunch I was catering at Doug's office, and then, the morning of the scheduled lunch, I woke up with vertigo. I was so very disappointed, and, of course, worried that the girls at Doug's office would be disappointed. I also had a refrigerator filled with ingredients for Mediterranean Veggie pitas, Greek salad and Fresh Fruit Kabobs, and would have been heartbroken had it all gone to waste. So I medicated myself enough to get there the next day (unfortunately the medication makes me sooooo sleepy), and I managed.

These cupcakes were a big hit (I don't think the girls were faking!), and there were enough left over for us to enjoy them for a St. Patrick's Day dessert. I wouldn't change a thing about this recipe. The only problem I had was with the frosting -- with 3 1/2 cups powdered sugar, 4 tablespoons of Bailey's was not enough liquid to get the frosting to spreading consistency. I ended up adding about 5 tablespoons of heavy cream instead of extra Bailey's. After tasting them, I wouldn't add any more Bailey's to it -- the balance was just right as it was. Just use enough milk or cream to get the frosting to spreading consistency.

I also did not bother with the piping bag to fill the cupcakes. I just used an infant feeding spoon to fill the little holes. I don't own an apple corer or a 1-inch cutter, so I used a v-shaped garnishing tool (I use it to turn a watermelon into a pretty serving dish or garnishing vegetables) to make a diamond shaped hole -- it worked fine -- you can use a pairing knife as well.

Taste of Ireland Cupcakes

makes 24

Cupcakes:
1 c. stout (Guinness)
16 T. unsalted butter
¾ c. unsweetened cocoa powder
2 c. all-purpose flour
2 c. sugar
1½ t. baking soda
¾ t. salt
2 large eggs
⅔ c. sour cream

Ganache:
8 oz bittersweet chocolate, finely chopped
⅔ c. heavy cream
2 T. butter, at room temperature
2 t. Bailey's Irish cream

Frosting:
8 T. unsalted butter, at room temperature
3 - 4 c. confectioners sugar, sifted
4 T. Bailey's Irish cream
4 - 6 T. milk or cream

To make the cupcakes, preheat the oven to 350° F.
Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat until butter melts. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes.

Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream until very hot (not boiling) in a small saucepan or in the microwave. Pour cream over chocolate and allow to sit for several minutes. With a whisk, stir until chocolate is melted. If necessary, heat for about 30 seconds until chocolate is completely melted. Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick -- it will sit in a "blob, " not puddle. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the top of each cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes (or using a small spoon, fill the holes).

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add as much milk or cream as is necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Sprinkle with green sugar, if desired.

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Source: adapted from Annie's Eats

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